Today’s post is going to be short and sweet, but I promise it’s packing a whole lot of SWEET! As you already know from most of my dessert recipes (and my blog name), whenever there’s a chance to make something with chocolate and peanut butter, I absolutely jump at the chance.
Jump, leap, bound, apparate— what ever gets me to that chocolate peanut butter goodness the fastest 😉
And once in a while, when I’m feeling extra naughty, I throw in another flavor superpower: toasted coconut! That’s seriously the trifecta. Chocolate, peanut butter, coconut— if I could only eat desserts that contain these three things for the rest of my life, I’d be a-okay.
So of course when I had a random craving for rice crispy treats— total blast from the past by the way— I knew the trifecta needed to make an appearance. But turns out they totally stole the show. It figures.
Instead of your typical melted marshmallow base, I went with a healthier alternative of coconut oil, peanut butter, and honey (or brown rice syrup if vegan). Once chilled, this concoction held those crispies together with such a great texture (just make sure they stay chilled or they’ll start to melt). I drizzled the whole thing with some dark chocolate and sprinkled on some of that nutty toasted coconut. Sheer perfection with every bite my friends!
Like I said, short and (super) sweet! Hope everyone’s staying warm on these chilly days!